BBQ Baby Back Rib Baos
What are BBQ Baby Back Rib Baos?
This recipe combines the southern flavors of baby back ribs with Taiwanese spices and ingredients. The ribs are slow-cooked in an oven with a brown sugar dry rub until the meat falls off the bone. They are then brushed with a sweet and spicy Taiwanese barbecue sauce, stuffed in a bao and garnished with a spicy cucumber slaw, pickled mustard greens, peanuts and cilantro.
Where’d It Come From?
Taiwanese baos, also known as gua baos, is a staple in Taiwan but has roots in Fujian, China. While barbecue baby back ribs come from the good ol’ US of A. The type of ribs we made in this recipe is most commonly associated with Kansas City style barbecue as it uses a dry rub. And while we didn’t grill or smoke these ribs over a wood fire per se, this recipe makes it easy for any home cook to craft amazingly tender and flavorful ribs in any kitchen!
Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!
– Click here to learn about the origin of Baby Back Ribs
– Click here to learn about the history of Baos
How’s It Made?
Makes: 8 baos (4 servings) | Inactive prep/cook time: 2 hours minutes | Active prep/cook time: 1 hour
Ingredients:
Ribs
1 rack baby back ribs
¾ cups brown sugar
1 tsp seasoning salt
1 tbs paprika
1 tbs garlic powder
½ tsp cayenne
Spicy Cucumber Slaw
4 persian cucumbers
1 carrot
½ tbs rice vinegar
2 tsp sugar
½ tsp salt
1 tsp sesame oil
1 tsp soy sauce
1 clove minced garlic
2 tsp red pepper flakes
4 tbs mayo
Pinch of paprika
Pinch of pepper
Taiwanese BBQ Sauce
1 tsp vegetable oil
½ clove minced garlic
1 small slice of unpeeled ginger (⅛-inch thick)
1 star anise pod
4 tbs light brown sugar
¼ tsp red pepper flakes
1 tbs rice wine
Pinch of five spice (found in Asian markets)
2 tbs soy sauce
1 cup ketchup
½ cup water
2 tbs apple cider vinegar
2.5 tbs white sugar
¼ tbs pepper
¼ tbs onion powder
¼ tbs ground mustard
½ tbs lemon juice
½ tbs worcestershire
Remaining Ingredients / Toppings
8 bao buns
Pickled mustard greens (found in Asian markets)
Chopped peanuts
Cilantro
Instructions:
Start by making the ribs (can be made ahead of time and reheated). Preheat oven 300 degrees.
Remove membrane from bottom (shiny) side of ribs. Combine all dry ribs ingredients and rub on both sides of ribs.
Lay two layers of foil on a baking sheet. Place ribs with meat side down on foil. Place another two layers of foil on top of ribs and crimp the edges to completely seal. Cook for two hours or until meat starts receding from the bones. Start on next steps while ribs are cooking.
Make slaw – In a bowl, mix all ingredients for slaw except for vegetables. Cut carrots and cucumber into 1.5-inch matchsticks and toss in sauce. Cover and refrigerate.
Make bbq sauce – In a saucepan, cook 1 tsp oil with garlic and ginger until fragrant.
Add star anise, 1.5 tbs brown sugar and red pepper flakes. Stir until sugar starts to bubble (about 2 minutes).
Add rice wine and bring to a boil.
Add five spice and soy sauce and bring to boil.
Add remaining bbq ingredients and bring to a boil. Then simmer for 30 minutes, stirring frequently. Remove star anise and ginger from sauce.
Once ribs are done, preheat broiler.
Cut ribs into four segments and brush bbq sauce on one side. Replace ribs onto baking sheet and broil for 2 minutes (if ribs were made ahead of time and refrigerated, broil for 4 minutes per side). Flip ribs, brush bbq sauce on other side, and broil for another 2 minutes.
Wrap damp towel around bao buns and microwave for 60 seconds (or steam for a few minutes).
When plating, place slaw on bottom, then rib meat pulled from the bone, topped with mustard greens, peanuts and cilantro – Enjoy!
